Sage, Bourbon & Brown Butter Cheesecake Truffles

Sage & Brown Butter Base

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons unsalted butter
• 1 tablespoon chopped fresh sage leaves

Bourbon & Caramel Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons bourbon
• 1/2 cup caramel sauce
• 4 eggs, room temperature

Cheesecake Truffle Topping

• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan and line with parchment paper on the bottom.
2. Microwave the butter in a medium bowl until melted. Add the chopped sage and graham cracker crumbs. Mix together until well combined.
3. Press the mixture into the bottom of the prepared pan and bake for 12-15 minutes or until lightly browned on the edges. Remove from oven and let cool for at least 10 minutes.
4. In a large bowl, beat the cream cheese and sugar together until light and fluffy.
5. Add the flour, bourbon, and caramel sauce. Mix until smooth.
6. Add the eggs one at a time, mixing well after each addition until fully combined.
7. Pour the mixture over the cooled crust and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove from oven and let cool completely.
9. Once the cheesecake has cooled, make the topping. In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until well combined.
10. Gradually add in the heavy cream, mixing until the mixture is light and fluffy. Spread the mixture over the cheesecake and refrigerate for at least an hour before serving.